Pork Bobotie

Bobotie is comfort food at its best, but its also a delicious, welcoming dish to serve to guests.

Cut:
  • cook: 2 Hours

Ingredients

  • 500 g Pork mince – ask the butchery staff to prepare this for you, with approx 10% fat content
  • 1 Large onion, peeled and chopped
  • 2 Cloves garlic, crushed
  • 20 ml Medium curry powder
  • 5 ml Roasted masala
  • 2.50 ml Turmeric
  • 2 Slices brown bread, crusts removed
  • 125 ml Milk
  • 5 ml Salt
  • 30 ml Apricot jam
  • 15 ml White vinegar
  • 2.50 ml beef stock powder
  • 50 g Almond slivers
  • 100 g Dried peaches, sliced and soaked in 100ml of Rum/brandy/fruit juice
  • Topping
  • 2 Eggs
  • 250 ml Sour cream
  • 1 ml Salt
  • 2 tbsp Fresh coriander, finely chopped
  • 2 Bay leaves

Method

Preheat oven to 170C.

Place the pork mince, onion, garlic and spices in a larger non-stick pan and stir-fry over moderate heat for about 5 minutes or until the pork mince is loose, crumbly and slightly browned.

Use a balloon whisk to break up the meat lumps into small crumbs.

Pour the milk over the bread to moisten it.

Add this to the meat, together with all remaining ingredients.

Mix to combine, adjust seasoning to taste and spoon into an ovenproof dish of a suitable size.

Smooth the top.

Beat together the ingredients for the topping and pour over the meat.

Place a few bay leaves or small lemon leaves on top of the meat if you have them in your store cupboard or garden.

Bake at 170ºC for about 30 minutes until the topping has set and turned light golden brown.

Serve with turmeric rice and chunky salsa.